¼
lb. unsalted butter
1 cup heavy cream
¾ lb. Belgian sweet chocolate
¼ lb. unsweetened chocolate
1 tsp. Ronald Reginald's Melipone®
Mexican Vanilla
Bring
cream and butter to a boil; add broken chocolates
and Melipone®
Mexican Vanilla. Refrigerate for one hour. Stir
often. When set, spoon into 1 inch balls and
roll in cocoa.
